Minestrone with Pesto (Minestrone Alla Genovese)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
150g/5 oz cannellini beans 4 tablespoons olive oil 2 onions, chopped
2 cloves garlic, finely chopped 2 litres/3-1/2 pints water 2 medium carrots, diced
1 celery stalk, chopped 1 large potato, peeled and diced 400g/14 oz can tomatoes, chopped but undrained
2 tablespoons tomato puree 1/2 teaspoon sugar salt and freshly ground black pepper
125g/4 oz green beans, cut in short lengths 2 courgettes, diced 4 green cabbage leaves, ribs removed and shredded
125g/4 oz soup pasta or broken spaghetti 2 tablespoons pesto sauce TO SERVE: extra pesto sauce
freshly grated Parmesan cheese



1 Wash the beans well. Place in a large bowl with three times their volume of cold water and soak overnight in a refrigerator. Drain and rinse.
2 Warm the oil in a large saucepan. Add the onion and cook gently for about 10 minutes, until transparent. Add the garlic and cook for several seconds. Add the drained beans, water, carrots and celery. Bring to the boil, cover and simmer for 1 hour.
3 Add the potato, tomatoes with their liquid, tomato puree, sugar, and salt and pepper. Cover and simmer for 30 minutes. Add the green beans and courgettes and simmer, uncovered, for 15 minutes. Add the shredded cabbage and the pasta and simmer for another 15 minutes, until the pasta is tender. Stir in the pesto and serve hot with extra pesto and Parmesan served separately.

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